18 Delicious Shrimp Recipes Perfectly Spiced

If you’re a seafood lover, shrimp is likely a staple in your kitchen. Versatile, quick-cooking, and packed with flavor, shrimp can be the star of countless dishes—from creamy pastas to zesty tacos. Whether you’re craving something spicy, citrusy, or rich and comforting, we’ve rounded up 18 mouthwatering shrimp recipes that are sure to impress. Try the bold Spicy Cajun Shrimp Pasta for a kick of heat, or indulge in the creamy decadence of Shrimp Alfredo. For a lighter option, the Thai Shrimp Salad offers a refreshing crunch, while Shrimp and Grits delivers Southern comfort at its finest. No matter your taste, these perfectly spiced shrimp dishes will make any meal unforgettable.

Spicy Cajun Shrimp Pasta

Spicy Cajun shrimp pasta brings bold flavors to your table in under 30 minutes. Savor the perfect blend of heat and creaminess with every forkful.

Ingredients

• 12 oz large shrimp, peeled and deveined
• 8 oz fettuccine pasta
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 tbsp Cajun seasoning
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice
• Salt, to precise taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook until al dente, 8-10 minutes. Drain and set aside.
2. Heat clarified butter in a large skillet over medium-high heat. Add shrimp and Cajun seasoning, cooking until shrimp are pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Pour in heavy cream, stirring constantly to prevent scorching.
4. Reduce heat to low and simmer the cream sauce until slightly thickened, about 5 minutes. Stir in Parmesan cheese until melted and smooth.
5. Return cooked shrimp to the skillet. Add cooked fettuccine, tossing to coat evenly in the sauce. Drizzle with lemon juice and sprinkle with chopped parsley before serving.

Opt for a crisp white wine to balance the dish’s richness. The pasta should cling to the sauce, offering a creamy texture with a spicy kick. Garnish with extra parsley for a fresh contrast.

Lemon Herb Grilled Shrimp

Lemon herb grilled shrimp brings a zesty, fresh flavor to your summer grilling lineup. Light yet satisfying, it’s perfect for a quick dinner or entertaining guests.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon zest
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, parsley, thyme, sea salt, and black pepper.
3. Add shrimp to the bowl, tossing to coat evenly. Marinate for 15 minutes at room temperature.
4. Thread shrimp onto skewers, leaving slight space between each for even cooking.
5. Grill shrimp for 2-3 minutes per side, until opaque and lightly charred.
6. Remove from grill and let rest for 1 minute before serving.

Remarkably tender with a bright, herby crust, these shrimp pair beautifully with a crisp salad or over creamy polenta. For an extra touch, drizzle with a bit of melted clarified butter before serving.

Coconut Curry Shrimp

Must-try Coconut Curry Shrimp combines succulent seafood with rich, aromatic spices. Perfect for weeknights yet impressive enough for guests.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp coconut sugar
• 1/2 cup fresh basil leaves, torn
• 1 lime, juiced

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add shrimp to the skillet, searing for 1 minute per side until just pink. Remove and set aside.
3. In the same skillet, add red curry paste, ginger, and garlic. Sauté for 30 seconds until fragrant.
4. Pour in coconut milk, stirring to combine with the curry paste. Simmer for 3 minutes.
5. Stir in fish sauce and coconut sugar until fully dissolved, about 1 minute.
6. Return shrimp to the skillet, coating well with the sauce. Cook for an additional 2 minutes.
7. Remove from heat. Stir in fresh basil and lime juice just before serving.

Hearty and vibrant, this dish boasts a creamy texture with a balance of sweet and spicy notes. Serve over jasmine rice or with a side of steamed vegetables for a complete meal.

Shrimp Tacos with Avocado Salsa

Looking for a quick, flavorful dish that screams summer? These shrimp tacos with avocado salsa are your answer.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp sea salt
• 8 corn tortillas
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp sea salt

Instructions

1. Preheat a skillet over medium-high heat (375°F).
2. In a bowl, toss shrimp with olive oil, smoked paprika, cumin, cayenne, and sea salt until evenly coated.
3. Add shrimp to the skillet. Cook for 2 minutes per side, until pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
4. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Keep wrapped in a clean towel to stay warm.
5. In a separate bowl, combine avocado, cherry tomatoes, red onion, cilantro, lime juice, and sea salt to make the salsa. Tip: Add lime juice immediately to prevent avocado from browning.
6. Assemble tacos by placing shrimp on tortillas and topping with avocado salsa. Tip: Serve immediately for the best texture and flavor.

Shrimp tacos offer a delightful crunch from the tortillas against the creamy avocado salsa. For an extra kick, drizzle with hot sauce or serve with a side of charred corn.

Honey Garlic Shrimp Stir-Fry

Looking for a quick, flavorful weeknight dinner? This honey garlic shrimp stir-fry delivers sweet and savory notes in under 30 minutes.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 3 tbsp raw honey
• 4 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tbsp apple cider vinegar
• 1 tsp crushed red pepper flakes
• 1/2 tsp sea salt
• 1/4 cup scallions, thinly sliced
• 1 tbsp sesame oil

Instructions

1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add shrimp in a single layer; cook undisturbed for 2 minutes per side until pink and slightly curled.
4. Reduce heat to medium; push shrimp to one side of the skillet.
5. Add minced garlic to the empty space; sauté for 30 seconds until fragrant but not browned.
6. Stir in honey, apple cider vinegar, red pepper flakes, and sea salt; simmer for 1 minute to thicken slightly.
7. Toss shrimp in the sauce until evenly coated; remove from heat.
8. Drizzle with sesame oil and garnish with scallions before serving.

Notably, the shrimp should be tender with a slight bite, while the sauce clings perfectly for a glossy finish. Serve over steamed jasmine rice or alongside crisp-tender broccoli for a balanced meal.

Creamy Shrimp Alfredo

Vibrant and indulgent, this Creamy Shrimp Alfredo combines succulent seafood with a rich, velvety sauce for a dish that’s both luxurious and comforting.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While pasta cooks, heat clarified butter in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Tip: Avoid browning the garlic to prevent bitterness.
4. Reduce heat to medium and pour in heavy cream, stirring constantly. Simmer until slightly thickened, about 3 minutes.
5. Stir in grated Parmesan cheese until fully melted and the sauce is smooth. Tip: For a smoother sauce, grate the cheese finely.
6. Season sauce with black pepper and sea salt. Return cooked shrimp to the skillet and toss to coat in the sauce.
7. Add cooked fettuccine to the skillet, tossing gently to combine with the sauce and shrimp. Tip: Use tongs for even distribution of sauce.
8. Garnish with fresh parsley before serving.

Notably creamy with a delicate balance of garlic and Parmesan, this dish pairs beautifully with a crisp white wine or a simple arugula salad for contrast.

Thai Shrimp Salad

Savor the vibrant flavors of this Thai Shrimp Salad, a perfect blend of spicy, sweet, and tangy. Fresh shrimp and crisp vegetables come together in a dish that’s as refreshing as it is flavorful.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 cup shredded red cabbage
• 1 cup julienned carrots
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp fish sauce
• 1 tsp raw honey
• 1/2 tsp crushed red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add shrimp to the skillet in a single layer. Cook for 2 minutes per side, until opaque and lightly pink.
3. Transfer shrimp to a plate; let cool to room temperature, about 5 minutes.
4. In a large bowl, combine red cabbage, carrots, red bell pepper, and cilantro.
5. In a small bowl, whisk together lime juice, fish sauce, honey, and red pepper flakes until well blended.
6. Pour dressing over the vegetable mixture; toss to coat evenly.
7. Add cooled shrimp to the salad; gently toss to combine.
8. Let the salad sit for 5 minutes to allow flavors to meld before serving.

Enjoy the crisp texture and bold flavors of this salad, perfect for a light lunch or dinner. For an extra crunch, serve with a side of toasted coconut flakes.

Shrimp Tempura

Nothing beats the crisp, light texture of perfectly fried shrimp tempura. Here’s how to make it at home with professional results.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 cup ice-cold sparkling water
• 1 large pasture-raised egg, lightly beaten
• 1 quart peanut oil, for frying
• 1/2 tsp fine sea salt

Instructions

1. Pat the shrimp dry with paper towels to ensure the batter adheres properly.
2. In a large bowl, whisk together the flour, cornstarch, and baking powder.
3. Gently stir in the sparkling water and beaten egg until just combined; lumps are fine for a light batter.
4. Heat the peanut oil in a deep fryer or heavy pot to 350°F, using a thermometer for accuracy.
5. Dip each shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil.
6. Fry in batches for 2-3 minutes until golden and crisp, turning once for even cooking.
7. Remove with a slotted spoon and drain on a wire rack over paper towels; sprinkle immediately with sea salt.

Golden and irresistibly crunchy, these shrimp tempura offer a delicate contrast to the tender seafood inside. Serve with a side of tangy dipping sauce or atop a bowl of steaming rice for a satisfying meal.

Shrimp Stuffed Avocados

Zesty and refreshing, shrimp stuffed avocados are a perfect blend of creamy and crisp. This dish is a quick, no-cook option for summer entertaining.

Ingredients

• 2 large, ripe Hass avocados
• 1 cup cooked shrimp, finely chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup Greek yogurt
• 1/2 tsp smoked paprika

Instructions

1. Halve the avocados and remove the pits. Scoop out a small amount of flesh to create a larger cavity, reserving the scooped flesh.
2. In a medium bowl, combine the chopped shrimp, red onion, cilantro, lime juice, sea salt, black pepper, and the reserved avocado flesh. Mix gently to avoid mashing the avocado.
3. Fold in the Greek yogurt and smoked paprika until just combined. Tip: For a spicier version, add a pinch of cayenne pepper.
4. Spoon the shrimp mixture evenly into the avocado halves. Tip: For a neater presentation, use a piping bag to fill the avocados.
5. Garnish with additional cilantro and a sprinkle of smoked paprika. Tip: Serve immediately to prevent the avocados from browning.

Perfectly balanced, the creamy avocado complements the tangy shrimp filling. Serve on a bed of mixed greens for an elegant presentation or as a standalone appetizer.

Shrimp Kebabs with Mango Salsa

Delight in the vibrant flavors of summer with these succulent shrimp kebabs paired with a fresh mango salsa. Perfect for grilling season, this dish combines juicy shrimp with a sweet and spicy salsa for a refreshing meal.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 ripe mango, diced
• 1/2 cup red bell pepper, finely chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt

Instructions

1. Preheat grill to medium-high heat (400°F).
2. In a bowl, toss shrimp with olive oil, smoked paprika, cumin, and cayenne pepper until evenly coated.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Grill shrimp kebabs for 2-3 minutes per side, or until shrimp are opaque and slightly charred.
5. While shrimp cook, combine mango, red bell pepper, red onion, cilantro, lime juice, and sea salt in a bowl to make the salsa.
6. Remove shrimp from grill and let rest for 1 minute before serving.
7. Serve shrimp kebabs with mango salsa on the side.

Great for entertaining, these kebabs offer a smoky depth from the spices balanced by the salsa’s bright acidity. Try serving over a bed of cilantro-lime rice for a complete meal.

Shrimp Etouffee

Mastering Shrimp Etouffee starts with the right ingredients and technique. This dish brings bold flavors and a comforting texture to your table.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1/2 cup clarified butter
• 1/2 cup all-purpose flour
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 2 cups seafood stock
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh parsley
• Salt, to taste

Instructions

1. Heat clarified butter in a heavy-bottomed skillet over medium heat until shimmering.
2. Whisk in flour gradually to form a roux. Cook, stirring constantly, until the roux reaches a deep golden brown, about 10 minutes.
3. Add diced onion, green bell pepper, celery, and minced garlic to the roux. Sauté until vegetables are softened, about 5 minutes.
4. Stir in seafood stock, tomato paste, smoked paprika, and cayenne pepper. Bring to a simmer.
5. Add shrimp to the skillet. Cook until shrimp are pink and opaque, about 3 minutes per side.
6. Season with salt to taste. Garnish with chopped green onions and fresh parsley before serving.

Just as the roux is the foundation of flavor, the shrimp should be cooked just until tender to preserve their sweetness. Serve over steamed rice for a classic presentation or with crusty bread to soak up the rich sauce.

Shrimp and Spinach Quiche

Tantalizing yet straightforward, this Shrimp and Spinach Quiche combines rich flavors with a creamy texture, perfect for any meal. Fresh ingredients elevate the dish, making it a standout.

Ingredients

• 1 9-inch pie crust, pre-baked for 10 minutes at 375°F
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 lb wild-caught shrimp, peeled and deveined
• 1 cup fresh spinach, roughly chopped
• 1/2 cup Gruyère cheese, grated
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add shrimp, cook until pink, about 2 minutes per side. Remove from heat.
3. In a bowl, whisk together heavy cream, eggs, sea salt, black pepper, and nutmeg until smooth.
4. Layer spinach, cooked shrimp, and Gruyère cheese in the pre-baked pie crust.
5. Pour egg mixture over the layers in the pie crust.
6. Bake for 35 minutes, or until the center is set and the top is golden brown.
7. Let quiche rest for 10 minutes before slicing. Tip: For a crispier crust, brush with egg wash before baking.
8. Serve warm. Tip: Garnish with fresh dill for added flavor.
9. Store leftovers in an airtight container in the refrigerator for up to 3 days. Tip: Reheat in a toaster oven to maintain texture.

Enjoy the creamy texture and the harmonious blend of shrimp and spinach. Pair with a light salad for a balanced meal.

Conclusion

Discover 18 mouthwatering shrimp recipes that are bursting with flavor and perfect for any occasion. From classics like Garlic Butter Shrimp Scampi and Shrimp Tacos with Avocado Salsa to exotic dishes like Coconut Curry Shrimp and Thai Shrimp Salad, this collection offers something for everyone. Whether you prefer spicy, creamy, or grilled, these recipes are easy to follow and packed with delicious spices. Ideal for quick weeknight dinners or impressive gatherings, these shrimp dishes will elevate your culinary repertoire.